Penne, or Ziti Rigate, are diagonally cut tubes with ridged sides. Goes well with meat, cream sauces, or works great for pasta salads.

Try this classic
Penne All' Arrabbiatta

28 oz. can whole peeled tomatoes (chopped rough)
2 tbsp. butter
1/4 lb. Pancetta, diced
1 cup chopped onion
2 cloves chopped garlic
1 tsp. crushed chili
1 bunch Italian chopped parsley
Salt and pepper to taste

Melt butter in a skillet, add the Pancetta until browned, add onion and garlic,  then saute over a low flame, stirring occasionally. Add crushed red chili, chopped tomatoes and their juices, season with salt and pepper, then simmer for 15 to 20 min. Boil 1 lb. of fresh Penne in 4 to 5 quarts of salted boiling water for 3 to 4 min., then mix with sauce. Add the chopped parsley and a sprinkling of grated Pecorino Romano on top.

Available daily in these flavors: Egg